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Dehydration is one of the methods that would extend the shelf life of mushrooms. Dried mushrooms can be used in many different types of products. Furthermore, elevated temperatures during drying enhance enzymatic reactions that can result in improved flavor of dehydrated mushrooms.

This study aims to model the dehydration of mushroom using finite element modeling (FEM) taking into account of simultaneous heat and mass transfer. Thermo physical properties of mushroom were incorporated as a function of temperature and moisture content. The simulation results were validated with the experimental measurements of temperature and moisture content. This study indicated that temperature of mushroom was high during initial period of drying.